No-Bake Gluten-Free Strawberry Shortcake

You can make a healthier version of the standard shortcake, and with this recipe you’d never even know it wasn’t the classic recipe! 

Protein-packed almond flour adds a moist, buttery texture while coconut flour contributes a wonderful layer of flavor along with a boost of fiber. In place of the usual heavy cream or milk, we’ve swapped in Greek yogurt, which adds a nice buttermilk-like tang.

Coconut-Almond Strawberry Shortcake

Makes: 6 shortcakes

3 cups strawberries, washed, hulled and halved


3 tablespoons coconut sugar


1 tablespoon fresh lemon juice


3/4 cup Gluten-Free Flour Blend (below)


1/3 cup almond flour


2 tablespoons coconut flour


2 teaspoons baking powder


1/2 teaspoon salt


1/4 teaspoon baking soda


6 tablespoons frozen unsalted butter, cut into small pieces


One 6-ounce container plain Greek yogurt


1 teaspoon pure vanilla extract


2 tablespoons unsweetened shredded coconut, for sprinkling


Whipped coconut cream, for serving


Place the strawberries in a medium bowl, sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour, almond flour, coconut flour, baking powder, salt, baking soda and 2 tablespoons of the coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.

On a flour-dusted piece of parchment paper, pat out the dough until about 3/4 inch thick; cut into 6 equal portions. Brush the tops with water and sprinkle with shredded coconut. Bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; top with the strawberries and their juices and whipped cream.


For the gluten-free flour blend:


3 cups (435 grams) white rice flour


1 1/2 cups (187 grams) tapioca flour


3/4 cup (123 grams) potato starch


1 tablespoon (8 grams) xanthan gum


1 1/2 teaspoons (5 grams) salt


Make the flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Per serving: Calories 278; Fat 18 g (Saturated 10 g); Cholesterol 31 mg; Sodium 20 mg; Carbohydrate 27 g; Sugars 5 g; Fiber 5 g; Protein 6 g


Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

No-Bake Gluten-Free Strawberry Shortcake

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